This is a great dish for a large gathering, but you can easily adapt the recipe for less people. I like to serve these succulent lamb chops with some herbed couscous and some greek yogurt with a squeeze of lime through it. Delicious!
Serves 4-6
INGREDIENTS
120g (½ cup) palm sugar
170g(½ cup) honey
12 cloves garlic, crushed
large handful fresh coriander (cilantro), finely chopped
125mls (½ cup) soy sauce
1 tablespoon peeled ginger, finely chopped
½ teaspoon red chilli flakes
½ teaspoon Chinese five spice powder
3 teaspoons Taste #5 Umami Paste Vegetarian Far Eastern Recipe
8-12 lamb chops
Method
- Combine all the ingredients except the lamb in a large shallow baking dish, stirring until the palm sugar is dissolved.
- Add the lamb chops to the dish and coat all over with the marinade. Leave to marinade in the refrigerator. These can be left for up to 4 hours but just leave as long as you can.
- Cook the lamb under a high grill (broiler) for 3-4 minutes each side, or until sizzling but still pink in the center.
